Cook the sausage in a medium skillet over medium heat for 7 to 8 min, breaking it into small pieces with a wooden spoon as it browns, then set it aside to cool. The sausage is ready when no pink remains and the crumbles look deeply browned but not hard.

Heat the oven to 375°F and line a muffin tin with parchment or silicone liners. A well-lined pan helps the egg mixture release cleanly once baked, especially if your pan tends to grab onto eggs.

Whisk the eggs and heavy whipping cream in a large bowl until smooth, or use a large glass measuring cup with a spout if you want cleaner pouring, then stir in the cooled sausage, cheese, green onions, salt, and pepper. The mixture should look evenly blended with the cheese and sausage suspended throughout rather than sinking in clumps.

Divide the egg mixture among the muffin cups and bake for 25 to 30 min, then cool the muffins for at least 10 min before serving. They’re done when the tops are puffed, lightly golden, and set in the center with a gentle spring when touched.